Name: Chicken Tacos with Mango Pineapple Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Ingredients: tortillas, corn or flour; 1 lb chicken breast, boneless & skinless; 2 tbsp Olíva! Cilantro & Roasted Onion Olive Oil; 1 tbsp Olíva! Mango White Balsamic; 1 ½ tbsp pineapple juice; 1 ½ tbsp low sodium soy sauce; 2 cloves garlic, minced; 1 tbsp cilantro, chopped; salt & pepper; ½ cup mango, diced; ½ cup pineapple, diced; ½ cup orange bell pepper, diced; 3 tbsp red onion, minced; 1 tbsp jalapeño, minced; 2 tbsp cilantro, chopped; ½ tsp Olíva! Cilantro & Roasted Onion Olive Oil; ½ tsp Olíva! Mango White Balsamic; salt & pepper

CategoryEntreesDifficultyBeginner

Yields2 Servings

Prep Time30 minsCook Time10 minsTotal Time40 mins

Tacos

tortillas, corn or flour

1 lb chicken breast, boneless & skinless

2 tbsp Olíva! Cilantro & Roasted Onion Olive Oil

1 tbsp Olíva! Mango White Balsamic

1 ½ tbsp pineapple juice

1 ½ tbsp low sodium soy sauce

2 cloves garlic, minced

1 tbsp cilantro, chopped

salt & pepper

Mango Pineapple Salsa

½ cup mango, diced

½ cup pineapple, diced

½ cup orange bell pepper, diced

3 tbsp red onion, minced

1 tbsp jalapeño, minced

2 tbsp cilantro, chopped

½ tsp Olíva! Cilantro & Roasted Onion Olive Oil

½ tsp Olíva! Mango White Balsamic

salt & pepper

In a small bowl, combine the Cilantro & Roasted Onion Olive Oil, Mango White Balsamic, pineapple juice, soy sauce, garlic, cilantro, salt and pepper.

(The chicken breasts we got were quite large so we actually cut them in half for thinner filets.)

Pour the mixture over the chicken and marinate for 30 minutes up to 24 hours. Preheat the grill to 400°F. Pat the chicken dry before grilling and cook until internal temperature reaches 165°F. *If you are not grilling, pat chicken dry and cook in a sauté or indoor grill pan.

Allow the chicken to rest for 5 minutes and slice for your tacos.

Combine the salsa ingredients and allow the flavors to meld for at least an hour. The salsa can be made the day before for easy assembly.

Grill/heat your tortillas until they develop a slight char and assemble your tacos with the meat on the bottom, top with salsa and serve with cilantro & lime wedges!

(We had some extra pineapple, onion and pepper leftover so we threw those onto the grill for some extras to snack on with the tacos.)

We hope you enjoy!

Ingredients

Tacos

tortillas, corn or flour

1 lb chicken breast, boneless & skinless

2 tbsp Olíva! Cilantro & Roasted Onion Olive Oil

1 tbsp Olíva! Mango White Balsamic

1 ½ tbsp pineapple juice

1 ½ tbsp low sodium soy sauce

2 cloves garlic, minced

1 tbsp cilantro, chopped

salt & pepper

Mango Pineapple Salsa

½ cup mango, diced

½ cup pineapple, diced

½ cup orange bell pepper, diced

3 tbsp red onion, minced

1 tbsp jalapeño, minced

2 tbsp cilantro, chopped

½ tsp Olíva! Cilantro & Roasted Onion Olive Oil

½ tsp Olíva! Mango White Balsamic

salt & pepper

Directions

In a small bowl, combine the Cilantro & Roasted Onion Olive Oil, Mango White Balsamic, pineapple juice, soy sauce, garlic, cilantro, salt and pepper.

(The chicken breasts we got were quite large so we actually cut them in half for thinner filets.)

Allow the chicken to rest for 5 minutes and slice for your tacos.

Combine the salsa ingredients and allow the flavors to meld for at least an hour. The salsa can be made the day before for easy assembly.

Grill/heat your tortillas until they develop a slight char and assemble your tacos with the meat on the bottom, top with salsa and serve with cilantro & lime wedges!

(We had some extra pineapple, onion and pepper leftover so we threw those onto the grill for some extras to snack on with the tacos.)

We hope you enjoy!